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Close up Overhead view of loaded black bean nachos on a sheet pan with avocado, cheese, pickled onion, tomatoes and jalapeño

Loaded Spicy Black Bean Vegan Nachos

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6-8 1x
  • Category: Dinner
  • Method: Oven

Description

These spicy black bean vegan nachos are loaded up with all of our favorite fixings: avocado, pickled onion, tomatoes, jalapeño, vegan cheese, radishes and cilantro!


Scale

Ingredients

Spicy black beans:

  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 of a chipotle pepper in adobo sauce, diced finely
  • 1/2 tbsp of adobo sauce from the can of chipotles
  • 1 can black beans, drain a little bit of the liquid but not all

For nachos:

  • 1 large bag yellow corn tortilla chips of choice
  • 8 oz vegan cheddar cheese
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup pickled red onion
  • 1 jalapeño, sliced thinly
  • 3 radishes, sliced thinly
  • 1 avocado, diced
  • Cilantro and green onion

Instructions

Spicy black beans:

  1. In a small pot, sauté onion in a bit of neutral oil until softened – about 5-7 minutes. Add garlic and continue cooking for a minute or two until garlic is softened and fragrant.
  2. Add tomato paste, cumin, paprika, salt and chipotles in adobo. Stir well, then add black beans. Let simmer and cook for about 5 minutes.
  3. Remove from heat and use an immersion blender to blend mixture – we usually just pulse it a few times so there are still some larger pieces of black beans. It doesn’t need to be a purée. If you don’t have an immersion blender, you can mash with the back of a wooden spoon.

Nachos:

  1. Preheat oven to 375 F.
  2. Cover a sheet pan with a layer of chips – just enough to cover the pan. Add dollops of black bean mixture evenly across chips – only use about half. Add an even layer of cheese (Again, about half).
  3. Repeat this step, using the remaining chips, beans and cheese. Add about half of your other toppings, leaving out the avocado and herbs.
  4. Bake for 8-10 minutes, until cheese is melted.
  5. Remove from oven, garnish with remaining toppings and dig in!

Notes

We learned a super quick pickled red onion recipe a few years ago that works perfectly for these nachos: Slice a red onion very thinly, place in a bowl and toss in the juice of 2 small limes + about 1 tbsp salt. Let sit for an hour or two before using.